Lemon Trifle

Yield: about 12 servings

Ingredients

• 1 (14 ounce) can sweetened condensed milk
• 1 (8 ounce) container lemon yogurt
• 1/3 cup lemon juice
• 2 teaspoons grated lemon peel
• 2 cups whipped topping
• 1 (10-inch) angel food cake, cut into 1 inch pieces
• 2 cups fresh raspberries
• 1/2 cup flaked coconut, toasted
• Fresh mint, garnish

Instructions

1. In bowl, combine the first four ingredients. Fold in whipped topping.
2. Place half of the cake cubes in a trifle bowl or 2 quart serving bowl.
3. Top with half of the lemon mixture.
4. Repeat layers.
5. Top with raspberries.
6. Garnish with coconut and mint.